“I’d make oatmeal cookies.”
“Cookies?”
“I would. That’s just what I would do.”
“Why?”
He lifts one hand from the steering wheel and pinches his chin. “Because the world is changing so fast all the time. There’s nothing you can do but just say, ‘cool,’ and roll with it. But some things can stay the same. Flour is still flour. Vanilla still smells like vanilla. Say a giant fireball is motoring toward us right now from Alha Centauri. Okay, universe. You expect us to run and scream and kill one another? Sorry, we’re making oatmeal freaking cookies.” ― R.A. Nelson, Breathe My Name
I just love this excerpt. I came across it when I went searching for oatmeal cookie soundbites. It sums up just why I love to bake.
When things are crazy-busy and the pace of life seems as though it is gaining speed at every turn, flour still feels like flour and vanilla still smells like vanilla.
Why not stop and make some oatmeal cookies? Here you have a classic jazzed up a bit with coconut and cranberries. Enjoy!
Cranberry Coconut Oatmeal Cookies
Ingredients
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 1/2 cup dried cranberries
- 1/2 cup sweetened coconut
- 1/2 cup (1 stick) butter
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon and salt.
- In a separate bowl, stir together the oats, cranberries and coconut.
- In a large bowl, cream together the butter and sugars until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, followed by the vanilla.
- Reduce the mixer speed to mix in the flour mixture until just combined.
- Fold in the mixture of oats, cranberries and coconut.
- Roll 2 tablespoons of dough at a time into balls and place them on a parchment-lined cookie sheet. Then gently flatten the dough balls with the palm of your hand.
- Bake at 350 degrees F for 12 to 14 minutes, rotating the baking sheets two-thirds through the baking time. When done, the cookies will look golden brown on the edges but still a bit soft in the centers.
- Allow the cookies to cool on the baking sheet for 10 minutes. Then transfer to a wire rack to allow to finish cooling.
Are these cookies chewy? They look so good and have all the flavors I’ve been looking for!
Not really, Julia. The centers were somewhat chewy, but the edges were definitely crisp. If you want a soft, chewy cookie all the way through, these probably won’t hit the mark.
LeAndra, thank you for posting tbis recipe for Cranberry Coconut Oatmeal cookies. I was just at the Westin Hotel in NYC and they had a cookie, that I think was this, but with pecans too. I couldn’t get enough, and I’m obsessed. I can’t wait to make your recipe. They sound just like them and from your description to Julia. Thanks again and for the wonderful recipes.
I made these, with pecans, and they are my new favorite cookie! I also made them as bars, and yummy too. Thanks again for sharing tbis recipe 🙂
I made these with the addition of one square unsweetened bakers chocolate, finely chopped. So delicious. They are chewy with a slightly crispy edge. I turned them at 10 min. And cooked 2 more minutes. I imagine if I’d done the full 14 min they would be quite crispy.
By the way 5 stars! *****
The bakers chocolate is a good idea. I’m glad you liked the cookies!
I absolutely love this recipe! Whenever I visit my great grandma she asks me to make her some of these cookies and she raves about how delicious they are. I add 1/2 cup of pecans when I bake them and it’s a great touch. Depending on who I’m baking them for, I can alter the cooking time a bit to make them harder or softer and they still turn out delicious every time. I’ve been using this recipe for several months now so I thought I should leave a comment of appreciation, so thank you 🙂
Excellent sounding recipe. Am going to try frozen (thawed) cranberries chopped instead if dried.
These are fantastic. I baked according to instructions and added a little bakers bittersweet chocolate. They are cripsy and not chewy, even after a night of sitting in a container – but I like them this way. I’m about to make another batch with semi-sweet chocolate chips, grated orange zest, and a tablespoon or so of chia seeds. A really, really good cookie!
I’m so glad to hear this! Interesting thought about the chia seeds too. I’ll have to try that.